Smoky Scotch Whiskey Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender beef chunks slow-simmered in a smoky Scotch whiskey-infused broth with carrots, potatoes, and onions for a hearty winter stew. This scottish-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1.5-inch cubes, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 cup all-purpose flour
• 3 tbsp vegetable oil
• 1 large, diced yellow onion
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 1/2 cup Scotch whiskey
• 4 cups beef broth
• 1 lb, halved baby potatoes
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tsp smoked paprika

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper. Toss beef in 1/4 cup all-purpose flour until evenly coated, shaking off excess.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deep golden. Remove browned beef and set aside.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 peeled and chopped carrots, and 2 sliced celery stalks to the pot. Sauté for 5 minutes until softened. Stir in 4 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
4. Step 4: Carefully pour in 1/2 cup Scotch whiskey to deglaze the pot, scraping up browned bits with a wooden spoon. Let whiskey reduce for 2 minutes.
5. Step 5: Return beef to the pot along with 4 cups beef broth, 1 lb halved baby potatoes, 3 sprigs fresh thyme, and 1 bay leaf. Season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender and stew thickens, stirring occasionally.